This is one of the more prized steaks, also known as the Porterhouse. If the bone (which is in the shape of a “T”) was cut away, you would be left with the tenderloin (or fillet mignon) and the Striploin steak. So the T-bone is one of the premier cuts of beef. Keeping the “t-bone” in the steak also improves the flavour of this exquisite cut.
We use a 3-minute egg timer to barbeque our T-bones to medium-rare perfection. Put your steaks on a pre-heated barbeque and start the 3-minute timer; at the end of the first 3 minutes, flip the steaks and start another 3 minutes.
One T-bone steak per package, cut 1-1/4” thick. Approximately 16oz (454g) each.